Caffeine Free Vegan Coconut Vegetable Curry (Avial)

Total time55 min

Prep time25 min

Cook time30 min

Caffeine Free Vegan Coconut Vegetable Curry (Avial)

This South Indian classic is a celebration of humble vegetables transformed into something deeply aromatic and satisfying. A medley of raw banana, carrot, potato, green beans, and winter squash gets simmered until just tender, then coated in a coarse, fragrant paste of freshly grated coconut, cumin, green chiles, and coconut yogurt. The whole dish comes together with a final tempering of mustard seeds, dried red chiles, and curry leaves crackling in hot coconut oil — that sizzling pour-over moment is what gives avial its signature depth and perfume. Every component here is entirely plant-based, relying on coconut in three forms to build richness without any dairy or animal products. For anyone keeping an eye on caffeine, this recipe is a natural fit — there's no tea, coffee, chocolate, or anything else that would sneak stimulants into your meal. It's the kind of warming, nourishing bowl that works beautifully as a main alongside rice or flatbread, and the vibrant turmeric-gold color makes it as beautiful to look at as it is to eat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the vegetables

1 medium drumstick (moringa pods), cut into 2-inch pieces (optional)
1 medium raw banana (plantain), peeled and cut into 1-inch chunks
1 medium carrot, peeled and cut into 2-inch batons
1 medium potato, peeled and cut into 1-inch cubes
1 cup green beans, trimmed and cut into 2-inch pieces
1 cup winter squash or yam, peeled and cut into 1-inch cubes
½ tsp ground turmeric
¾ tsp salt, plus more to taste
½ cup water

For the coconut paste

1 cup freshly grated coconut or thawed frozen grated coconut
1 tsp cumin seeds
McCormick Gourmet Organic Cumin Seed - 1.37 Oz McCormick Cumin Seed - 0.95 Oz Morton & Bassett Cumin Seed Frontier Co-Op Cumin Seed Whole Dewhiskered - 1.87 oz Badia Cumin Seed
See all
2 green chiles, roughly chopped
3 tbsp coconut yogurt

For the tempering

2 tbsp coconut oil
½ tsp mustard seeds
2 dried red chiles
10–12 fresh curry leaves

Instructions

1
Combine the raw banana, carrot, potato, green beans, and winter squash in a large wide saucepan or kadai. Add the drumstick pieces if using. Sprinkle in the turmeric and salt, then pour in the water. Bring to a boil over medium-high heat, then reduce to medium, cover, and cook for 12–15 minutes, until the vegetables are just tender when pierced with a knife but still hold their shape.
2
While the vegetables cook, combine the grated coconut, cumin seeds, green chiles, and coconut yogurt in a blender or food processor. Blend to a coarse, thick paste — it should be grainy and cohesive, not completely smooth. Add 1–2 tbsp of water only if needed to get the blades moving.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!